4 tablespoons unsalted butter

4 cloves garlic, minced

1 lb (500g) baby carrots

1/4 teaspoon salt

3 dashes ground black pepper

1/2 tablespoon honey

1 teaspoon chopped thyme or parsley

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Preheat oven to 425°F (218°C).
In an oven-safe skillet, melt the butter over medium heat until it foams and turns golden brown.
Add garlic and sauté briefly, then stir in the carrots.
Season with salt, black pepper, honey, and thyme or parsley. Toss to coat well.
Transfer the skillet to the oven and roast for 15–20 minutes, until carrots are tender and slightly caramelized.
Serve warm, garnished with extra herbs if desired.

Swap honey with maple syrup for a different flavor profile.

Use rainbow carrots for a colorful presentation.

Add a pinch of red pepper flakes for spice.

Sprinkle Parmesan cheese before serving for extra richness.

Regular carrots can be used if sliced into sticks or coins.